Asparagus Salad Recipe
Asparagus salad has a wonderful flavor and lasts in the fridge for quite a few days. This is a great brunch salad and goes well aside eggs and omelets; it's also a great side to any weeknight meal.
Ingredients
- 24 Fresh Asparagus stalks tough bottom stems removed, about 1 bunch of pencil sized asparagus stalks
- 1 Onion medium, finely diced
- 1 cup Parmesan Cheese or Asiago, grated
- 1/2 cup Red wine vinegar
- 1/4 cup Olive oil
- 1 tsp Salt and pepper more or less to taste
Optional Garnish:
- Parmesan or Asiago cheese
Instructions
- Slice the asparagus, including the tips, into thin slices, and place in a medium bowl. Add the onion and Parmesan cheese. Next add the vinegar, olive oil, salt, and pepper and toss to combine.
- The salad should be dressed an hour or two in advance of mealtime so the vinegar can tenderize the fresh asparagus and the flavors can mingle.
- Store leftovers in an air-tight container in the refrigerator.
Notes
- For a raw asparagus salad, use thin spears and slice very thinly or shave with a vegetable peeler.
- Chill at least 30 minutes before serving for best flavor development.
- Add delicate toppings such as cheese or nuts just before serving for best texture.